Pork Medallions with Mushrooms
Tender, juicy pork medallions meet a rich and creamy mushroom sauce in this elegant yet easy-to-make recipe. Perfect for a weeknight dinner or a special occasion, these pork tenderloin slices are seasoned, lightly floured, and pan-seared to golden perfection before being simmered in a luxurious sauce made with earthy white button mushrooms, dry white wine, and a splash of heavy cream. The dish is finished with a sprinkle of fresh parsley for a burst of freshness and is best served over creamy mashed potatoes, fluffy rice, or with a side of crusty bread to soak up every last bit of the velvety sauce. With a total prep and cook time of just 40 minutes, this recipe is a delicious and time-efficient choice. Search no further for a flavorful "pork medallions with mushrooms" recipe—this one delivers on taste, texture, and elegance!
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Recipe Information
Ingredients
- 1 lb pork tenderloin
- 2 tbsp olive oil
- 2 tbsp unsalted butter
- 1 tsp salt
- 1 tsp black pepper
- 2 tbsp all-purpose flour
- 8 oz white button mushrooms
- 2 garlic cloves
- 1 cup dry white wine
- 1 cup chicken broth
- 1 cup heavy cream
- 2 tbsp fresh parsley
Instructions
Trim the pork tenderloin of any excess fat or silver skin. Slice it into 1-inch thick medallions and gently flatten each piece with your hand.
Season the pork medallions on both sides with salt and black pepper.
Dredge each piece lightly in the all-purpose flour, shaking off any excess flour.
Heat 1 tablespoon of olive oil and 1 tablespoon of butter in a large skillet over medium-high heat.
Add the pork medallions to the pan in a single layer. Cook for 3-4 minutes on each side or until browned and cooked through. Remove the pork from the skillet and set aside.
In the same skillet, add the remaining olive oil and butter. Reduce the heat to medium.
Slice the mushrooms and finely mince the garlic cloves. Add them to the skillet and sauté for 4-5 minutes until the mushrooms release their moisture and begin to brown.
Deglaze the pan by adding 1 cup of dry white wine. Scrape up any browned bits from the bottom of the skillet.
Pour in the chicken broth and let the mixture simmer for 5 minutes, reducing slightly.
Stir in the heavy cream and let the sauce simmer for another 2-3 minutes, until it thickens.
Return the pork medallions to the skillet, spooning the mushroom sauce over them. Cook for 2 more minutes to heat through.
Garnish with freshly chopped parsley and serve immediately. Enjoy this delicious dish with mashed potatoes, rice, or crusty bread.
Nutrition Facts
Calories |
2003 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 148.3 g | 190% | |
| Saturated Fat | 71.9 g | 360% | |
| Polyunsaturated Fat | 4.9 g | ||
| Cholesterol | 610 mg | 203% | |
| Sodium | 4554 mg | 198% | |
| Total Carbohydrate | 24.2 g | 9% | |
| Dietary Fiber | 3.7 g | 13% | |
| Total Sugars | 5.2 g | ||
| Protein | 124.5 g | 249% | |
| Vitamin D | 1.3 mcg | 7% | |
| Calcium | 92 mg | 7% | |
| Iron | 8.7 mg | 48% | |
| Potassium | 3159 mg | 67% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
